For an American take on classic Russian comfort food, we turn beef Stroganoff into a sandwich. It comes together fast, and our family devours it. —Alison Garcia, Beatrice, Nebraska
Ingredients
- 1 pound ground beef
- 1 cup sliced fresh mushrooms
- 1 small green pepper, finely chopped
- 1 small onion, finely chopped
- 1 envelope ranch dip mix
- 3/4 cup sour cream
- 1 loaf (about 8 ounces) French bread
- 2 cups shredded part-skim mozzarella cheese
Directions
- Preheat broiler. In a large skillet, cook beef, mushrooms, pepper and onion over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 8-10 minutes; drain. Stir in dip mix and sour cream.
- Cut French bread horizontally in half; place halves on a baking sheet, cut side up. Broil 3-4 in. from heat until lightly toasted, 1-2 minutes. Remove from broiler.
- Spoon beef mixture over bread. Sprinkle with cheese. Broil until cheese is lightly browned, 1-2 minutes longer. To serve, cut each into 3 pieces.
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